Szechuan Peppercorns

Despite their most popular name, Szechuan peppercorns
(aka flower pepper, fagara) aren’t actually peppercorns, but come from a
different variety of plant entirely. One of the central spices in
Chinese five spice powder, Szechuan peppercorns tingle the mouth with an
almost citrus-like flavor.

As
one might expect given their origin, Szechuan peppercorns are an
integral part of fiery Szechuan Chinese food, not because they are
spicy, but because they work extremely well with hotter spices.

Because of their reputation for carrying a plant illness judged to be
harmful to American agriculture (a problem that has now been solved
through careful irradiation) Szechuan peppercorns were impossible to
find in the United States until a few years ago.

Store Szechuan peppercorns in their pouch or jar in a cool, dark cupboard. If grinding, do so just prior to use as pre-ground spices lose flavor and aroma over time.

Recipes & Tips

Szechuan peppercorns are most often paired with star anise and ginger. Though often toasted lightly before being ground, they can burn easily (not unlike normal peppercorns) and are thus usually added near the end of the cooking process.